Crispy Sesame Veal with Asian Butter Sauce

Yield: Makes 4 servings

Preparation Time: and Cooking Time: 30 to 40 min

Ingredients

1 pound veal leg cutlets, cut 1/8 to 1/4- inch thick

1/4 cup all purpose flour

1/4 teaspoon coarse grind black pepper

2 large eggs

1 1/2 cups panko* (Japanese bread crumbs)

1/4 cup sesame seeds

4 Tablespoons vegetable oil, divided

Chopped green onions (optional)

Lemon wedges (optional)

Sauce:

1/4 cup reduced sodium OR regular soy sauce

1 Tablespoon honey

2 slices (1- inch) fresh ginger

1 clove garlic, minced

1/8 teaspoon crushed red pepper

1/4 cup butter

1 Tablespoon fresh lemon juice

Nutrition Facts

Yield: Makes 4 servings

Approximate Nutrient Content per serving:

Calories: 667

Calories From Fat: 342

Total Fat: 38g

Saturated Fat: 12g

Cholesterol: 260mg

Sodium: 897mg

Total Carbohydrates: 39g

Dietary Fiber: 2g

Protein: 41g

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Sauce Preparation:
Combine soy sauce, honey, ginger, garlic and red pepper in small saucepan; bring to a boil. Reduce heat; simmer 4 to 5 minutes or until reduced by about half, stirring occasionally. Remove from heat.

Remove and discard ginger.

Whisk butter into sauce 1 tablespoon at a time. Whisk in lemon juice. Strain out and discard solids; keep warm.

Veal Preparation:
Pound veal cutlets to 1/8- inch thickness, if necessary. Combine flour and ground black pepper in shallow dish. Beat eggs in second shallow dish. Combine panko and sesame seeds in third shallow dish. Dredge cutlets in flour, shaking off excess. Dip into eggs, then into crumb mixture to coat both sides.

Heat 2 tablespoons oil in large nonstick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; keep warm. Wipe out skillet with paper towel. Repeat with remaining 2 tablespoons oil and cutlets.

Drizzle 2 tablespoons sauce over and around each cutlet. Garnish with green onions and lemon wedges, if desired. Before serving, squeeze 1 lemon wedge over veal, if desired.

Cook's Tip:
*One and one-quarter cups unseasoned dry bread crumbs may be substituted for panko.

Recipes and Images provided by The Beef Checkoff

Please note that some ingredients and brands may not be available in every store.

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